Spicy Minced Beef Kebabs With Hot Chickpea Puree

Total Time
45mins
Prep 25 mins
Cook 20 mins

Great for a summer barbeque, make them a s fiery as you wish by adding more cayenne pepper. You will need metal skewers with wide flat blades to hold the meat in place on the grill. From Modern Moroccan by Ghillie Basan

Ingredients Nutrition

Directions

  1. Mix all of the first 8 ingredients together, knead well then place into food processor and process until smooth.
  2. Place into a dish, cover and leave to stand for 1 hour.
  3. Preheat the oven to 200C 400°F.
  4. In a food processor, process the chickpeas, olive oil, lemon, garlic, cumin, tahini and yoghurt, season and put into ovenproof dish, cover with foil and heat through for 20 mins in the oven.
  5. Divide the meat mix into 6 portions and mould each onto metal skewer so that the meat resembles a fat sausage, cook 4-5 mins each side.
  6. Pour melted butter over the hot chickpea puree and serve with salad and crusty bread.
Most Helpful

3 5

The meat was nice and spicy, but a bit dry. I also thought the chickpeas tasted better before they went into the oven. I did enjoy the meal, overall. Made for ZWT 6.

4 5

This is a compromise rating. The kebabs themselves didn't really thrill us so we would have rated them at 3 stars. But the chickpee puree would have gotten a 5-star rating by itself. I doubt I'll make the kebabs again but DH and I agree that the chickpea puree will be a wonderful addition to the starch-side roation. After all, nutrition experts are always trying to get people to eat more beans. If this combination of spices in the meat excites you more than it excited us and you don't have a set of middle-eastern, metal skewers (I got mine at a thrift store), I'm sure you could make them as a hamburger-type patty. But I really think the star of this recipe is the chickpea puree.